Sliced calves' liver
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | smalls | Spanish onions; thinly sliced in rings |
| 2 | tablespoons | Butter |
| 1 | pint | Raspberries |
| Salt and pepper to taste | ||
| 1 | pounds | Calves` liver; thinly sliced |
| ½ | cup | Raspberry vinegar |
| ½ | cup | Veal stock |
Directions
In large skillet, saute onion rings in 1 tbs. butter until soft & golden brown. Set aside ⅓ of onions; stir ¾ of raspberries into remainder.
Cook no more than 30 sec. Salt and pepper to taste. Keep warm on hot serving platter. Add remaining butter to skillet over medium-high heat. Add liver slices, a few at a time, and cook until browned, about 30 sec. per side. Arrange over onion/raspberry mixture on serving platter. Stir vinegar into pan juices to deglaze. Cook over high heat for 1 min. Add veal stock and stir well. Reduce heat and simmer until mixture is reduce by half.
Taste & adjust seasonings. Place the reserved sauteed onion and the reserved raspberries over the liver slices and spoon pan sauce over.
FROGGY'S
GREEN BAY ROAD, CHICAGO
POUILLY-FUISSE
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .